<<Disclaimer: Verify this information before applying it to your situation.>> Can anyone tell me how much gluten is in malt and malt flavoring? I have a friend who has been advised to start her (non-Celiac) child on a "low-gluten" diet. She is wondering if corn/rice cereals with malt-flavoring would qualify? Like vinegar, it seems like because flavorings are so highly processed, that perhaps very little of the gluten protein would remain, but I don't know. For example, I read an article in a recent issue of "Gluten-Free Living" that stated that Crispix cereal meets the new 20-ppm threshold for gluten-free, even though the cereal contains malt-flavoring. Can anyone verify this info? If there's someplace I can look up the relative "danger" of malt and/or malt-flavoring, please let me know! Thanks, Jana *Support summarization of posts, reply to the SENDER not the CELIAC List* Archives are at: Http://Listserv.icors.org/SCRIPTS/WA-ICORS.EXE?LIST=CELIAC